Country-Style Corn Chowder


  • 1 tablespoon unsalted butter
  • 2 cups leeks, diced
  • 4 cups corn kernels
  • 1 1/2 cups new potatoes, diced
  • 1 cup red bell peppers, diced
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons dill, chopped
  • 1 cup California Black Ripe Olives, wedged


  1. Heat butter in a large saucepot over medium heat. Add leeks and cook for 2-3 minutes until softened.
  2. Stir in corn, potatoes and red peppers and continue cooking for 3-4 more minutes.
  3. Pour in chicken stock and cream and bring to a boil. Cover and simmer over low heat for 15 minutes.
  4. Add dill and continue to simmer for 5 more minutes.
  5. Transfer half of mixture to a blender or food processor. Allow to cool slightly, then puree.
  6. Return pureed soup to pot and stir in California Ripe Olives. Reheat and serve.Serving suggestion: Sprinkle with grated cheddar cheese before serving.
Nutritional Analysis Per Serving:

Calories 290, Fat 12g, Cholesterol 35mg, Sodium 490mg, Carbohydrate 38g, Protein 7g, Calories from fat 38%